Polenta Lasagna

Polenta: 

7 to 8 cups Water, Vegetable or Chicken Stock, home made or canned, low-sodium
2 teaspoons Kosher Salt
2 cups polenta, (coarse corn meal)
2 tablespoons Heavy Cream, (optional)
2 tablespoons Italian Herb Mix
1-oz sweet Butter
¼ cup Parmesan Cheese

In a medium-heavy sauce pan, over high heat, bring the water, (stock), and the salt to a boil

Whisk in the polenta, whisking at all times to prevent lumps

Cook over high heat until the polenta begins to bubble, about 5 minutes

Reduce the heat to a simmer & cook for about 10 to 15 minutes until the polenta is creamy tasting

Add the heavy cream, Italian herb and the butter; stir until the butter has melted
Add the parmesan cheese

Pre-heat oven to 375º F.

Lasagna:
4 to 5 cups Oven Roasted Tomato Sauce (homemade or store bought), warmed
10-oz frozen Spinach, thawed or fresh, blanched, cooled & well drained & chopped
1 container, (15-oz) low-fat Ricotta
2 eggs
2 cups mozzarella cheese

Squeeze out all of the liquid from the spinach and mix with the ricotta cheese
Slightly beat the eggs and add to the ricotta/spinach mixture

In two shallow ovenproof casserole dish, ladle ½ cup of the warmed tomato sauce into the dishes

Spoon about ½ of the polenta over the tomato sauce, spread out evenly

Spoon ½ cup of the ricotta/spinach mixture, spread out evenly

Sprinkle mozzarella over the ricotta

Ladle with more tomato sauce and repeat the layer, top with remaining mozzarella cheese

Bake until the cheese is bubbling & browned and the center is hot, about 30-35 minutes

Let cool about 10 to 15 minutes before serving
Yields about 8 servings

Variations:
Add sautéed mushrooms
Sautéed hamburger or ground turkey meat, well drained, added to the tomato sauce